101 Ways to Prepare a Hot Dog
101 Ways to Prepare a Hot Dog
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Written by Author and Hot Dog Expert, Frank Furter, this Hot Dog Cookbook Will Change Your Life!The days of plopping a hot dog on a bun, squirting a squiggle of school bus yellow mustard on it, and calling it lunch are over. Our 101-Plus Hot Dog Variations elegantly jazz up flavor and aesthetics. What better way to celebrate a meal than boiling, grilling, steaming, or baking hot dogs and then jazzing them up with Swiss cheese, fancy mustard, piccalilli, or a dozen other fancy condiments.Here's…
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  • Autorius: Frank Furter
  • Leidėjas:
  • Metai: 20220127
  • Puslapiai: 124
  • ISBN-10: 0934523169
  • ISBN-13: 9780934523165
  • Formatas: 15.2 x 22.9 x 0.8 cm, minkšti viršeliai
  • Kalba: Anglų

101 Ways to Prepare a Hot Dog | knygos.lt

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Written by Author and Hot Dog Expert, Frank Furter, this Hot Dog Cookbook Will Change Your Life!The days of plopping a hot dog on a bun, squirting a squiggle of school bus yellow mustard on it, and calling it lunch are over. Our 101-Plus Hot Dog Variations elegantly jazz up flavor and aesthetics. What better way to celebrate a meal than boiling, grilling, steaming, or baking hot dogs and then jazzing them up with Swiss cheese, fancy mustard, piccalilli, or a dozen other fancy condiments.




Here's a sampling of what's in the book.

- Chicago dogs: Dressed with yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt, and a poppy seed bun.

- Tex-Mex dogs: Toppings include salsa, Monterey Jack cheese, and chopped jalapeno peppers.

- Pigs in a Blanket: Wrapped in pastry and baked in the oven until toasty warm.

- Baltimore Frizzled: Split open, then deep-fried.

- Kansas City dogs: Sauerkraut and melted Swiss cheese served on a sesame seed bun.

- New York City dogs: Replete with steamed onions and pale yellow mustard sauce.

- Coney Island dogs: Topped with the legendary spicy meat mixture.

- The Francheezie: A jumbo hot dog split down the middle and filled with either a generous dollop of Cheddar cheese or Velveeta. Wrapped in bacon and deep-fried, it's served on a toasted bun.

- Southern slaw dogs: Served with a mound of juicy coleslaw on top.

- Corn dogs: The venerable carnie dogs, skewered with a stick, dipped in cornbread batter, and then deep-fried.

- Tex-Mex dogs: Toppings include Guacamole pur�e, salsa, and Monterey Jack cheese.

While hot dogs are as American as apple pie, they are also wildly popular around the world. So it should come as no big surprise to learn the international section of this book details how hot dog aficionados around the world prepare hot dogs, including The Basque Country, France, Germany, Argentina, Colombia, Japan, and Australia.

Besides the multitude of recipes for assembling the tastiest hot dogs (domestic and international), we've included recipes for blending condiments in your own kitchen such as:


Homemade mustard
Coney Island Sauce
Salsa Rosada
Guatemalan Chirmol
Sauce Am�ricaine
Flo's Hot Dog Relish
Coca-Cola Caramelized Onions
Hot dog Slaw
Marmet Famous Yellow Slaw
Texas Yellow Coleslaw
R�moulade
Utah Fry Sauce
Hawaiian Salsa
Guasacaca

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Turi egzempliorių? Parduok!


Written by Author and Hot Dog Expert, Frank Furter, this Hot Dog Cookbook Will Change Your Life!The days of plopping a hot dog on a bun, squirting a squiggle of school bus yellow mustard on it, and calling it lunch are over. Our 101-Plus Hot Dog Variations elegantly jazz up flavor and aesthetics. What better way to celebrate a meal than boiling, grilling, steaming, or baking hot dogs and then jazzing them up with Swiss cheese, fancy mustard, piccalilli, or a dozen other fancy condiments.




Here's a sampling of what's in the book.

- Chicago dogs: Dressed with yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt, and a poppy seed bun.

- Tex-Mex dogs: Toppings include salsa, Monterey Jack cheese, and chopped jalapeno peppers.

- Pigs in a Blanket: Wrapped in pastry and baked in the oven until toasty warm.

- Baltimore Frizzled: Split open, then deep-fried.

- Kansas City dogs: Sauerkraut and melted Swiss cheese served on a sesame seed bun.

- New York City dogs: Replete with steamed onions and pale yellow mustard sauce.

- Coney Island dogs: Topped with the legendary spicy meat mixture.

- The Francheezie: A jumbo hot dog split down the middle and filled with either a generous dollop of Cheddar cheese or Velveeta. Wrapped in bacon and deep-fried, it's served on a toasted bun.

- Southern slaw dogs: Served with a mound of juicy coleslaw on top.

- Corn dogs: The venerable carnie dogs, skewered with a stick, dipped in cornbread batter, and then deep-fried.

- Tex-Mex dogs: Toppings include Guacamole pur�e, salsa, and Monterey Jack cheese.

While hot dogs are as American as apple pie, they are also wildly popular around the world. So it should come as no big surprise to learn the international section of this book details how hot dog aficionados around the world prepare hot dogs, including The Basque Country, France, Germany, Argentina, Colombia, Japan, and Australia.

Besides the multitude of recipes for assembling the tastiest hot dogs (domestic and international), we've included recipes for blending condiments in your own kitchen such as:


Homemade mustard
Coney Island Sauce
Salsa Rosada
Guatemalan Chirmol
Sauce Am�ricaine
Flo's Hot Dog Relish
Coca-Cola Caramelized Onions
Hot dog Slaw
Marmet Famous Yellow Slaw
Texas Yellow Coleslaw
R�moulade
Utah Fry Sauce
Hawaiian Salsa
Guasacaca

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